Pan-Seared Quail with Grape and Port Reduction
Quail Recipe
1Setup & Prepare
2Ingredients
Shopping List
3Cooking Instructions
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Preparation Phase: Season your quail generously inside and out about 45 minutes before cooking. This gives the salt time to penetrate the delicate meat.
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Reduction Preparation: Sauté shallots until translucent, then add halved grapes and port wine. Reduce until syrupy - this takes about 15 minutes.
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Quail Searing: Heat oil in a large skillet over medium-high heat. Sear the quail for 4 to 5 minutes per side until the skin is beautifully crisp.
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Sauce Finishing: Gently reheat the reduction and swirl in cold butter until the sauce becomes glossy and rich. Spoon it over the quail.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
FDA Food Safety Guidelines
⚠️ Important: All wild quail preparations must reach an internal temperature of 165°F (74°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutrition Facts
285 calories, 38g protein, 12g fat, 5g carbohydrates
- Iron: 4.1mg (23% DV), B12: 2.2mcg (92% DV)
- Selenium: 28mcg (51% DV)
